15/100 Halloween Potato Squares with WhisperofYum Sponsored by the Idaho Potato Commission #ad

By Tasty · 60 min

Ingredients

Instructions

1. Put the potatoes in a large pot, cover with cold water and salt generously. Bring to a boil over medium-high heat, then simmer gently on low for 10-15 minutes until tender outside but still firm in the centre.
2. Drain, spread on a rimmed baking sheet and refrigerate until cool, at least 1 hour (preferably overnight).
3. Heat the olive oil in a small pan over medium heat. Sauté the onion, garlic and thyme for 7-10 minutes until the onion is translucent. Split between two bowls and cool to room temperature.
4. Grate the yellow and purple potatoes separately on the large holes of a box grater, add them to their bowls of onion mixture, add 1 tsp salt to each and stir.
5. Line two 8-inch square containers with plastic wrap. Press each potato mixture firmly into a container in an even layer and freeze for about 3 hours until firm.
6. Lift the blocks out with the plastic wrap and cut each into a 6 x 4 grid (24 pieces total). Coat each cube in cornstarch and brush off the excess.
7. Heat the vegetable oil in a Dutch oven over medium-high heat to 350°F (180°C).
8. Fry 3 cubes at a time, turning occasionally, for about 90 seconds until golden brown on all sides. Move to a wire rack. Repeat, letting the oil return to temperature between batches.
9. Toss the hot yellow potato cubes in the cheese powder until evenly coated.
10. Toss the purple potato cubes in the purple cabbage powder until evenly coated.
11. Serve immediately with dipping sauce.

Summarized from Tasty's video. Watch it for the details.

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